I love a good gimlet. It takes the best parts of a margarita and swaps in gin to give some more herbal notes.

I always shied away from making gnocchi, because I didn’t want to go through the laborious process of boiling potatoes, ricing them, and making them into little pasta pillows. But then I learned about ricotta gnocchi.

I did a lot of firsts with this bake. First time blind baking a crust. First time making a curd in a bain-marie. First time using a blow torch on food.